Grilled Trout

I am very picky when it comes to eating fish but Grilled trout has become one of my favorite dishes. When choosing a trout find a store that carries fresh trout because the fresher the fish is the better it will taste. Also, smell the meat if it smells fishy then it is not fresh. Usually fish will have some fish smell to it but it won’t be very strong. If the smell knocks you off your feet then it’s not fresh.

Now I am not a person who follows a particular recipe but I will do my best to describe exactly how I cook trout on the grill. I am a charcoal grill kind of guy using hickory wood chips to give the fish a kind of smoke taste. The following is a list of ingredients I use when cooking trout on the grill.

Garlic
Real Butter
Onion
Green pepper
Fresh Trout
Salt & Pepper
Lawry’s Seasoning Salt
Lawry’s Seafood Salt

I start by getting my grill really hot and smoky. While the grill is getting hot take tin foil and make square dishes with 1” sides. You can make 1 dish for each fillet or one big enough to fit two fillets.

Now chop up the garlic into fine pieces. Cut the onion and green pepper into small strips.

Rub a stick of real butter onto the tin foil add the garlic, onion and green pepper and place on the grill.

When the garlic has a light brown tint push garlic, onion and green pepper to the sides add more butter then lay fillet/s in the center. Sprinkle seasoning and seafood salt on the fillets and shut the lid. Barely open the vent on the lid of grill to allow smoke to escape but also to allow the smoke to cover the fish. After about 3 minutes check fish if fish looks white on the edges very carefully flip the fish. Allow 2 to 3mins to cook on other side then remove from grill. ENJOY!

Written By Lonnie Niver

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